Golden Crawfish Beignets with Creamy Jalapeño Cheddar Dip
Ingredients:
For the Beignets:
1 lb crawfish tails, cooked and chopped
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large eggs
1/2 cup whole milk
1/4 cup finely chopped green onions
1/2 cup shredded cheddar cheese
Vegetable oil for frying
For the Jalapeño Cheddar Dip:
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 jalapeño, finely diced
Juice of 1 lime
Salt and pepper to taste
Directions:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, cayenne pepper, and black pepper.
In a separate bowl, beat the eggs and milk together. Gradually add the wet ingredients to the dry ingredients and stir until combined.
Gently fold in the crawfish tails, green onions, and shredded cheddar cheese until evenly distributed throughout the batter.
Heat vegetable oil in a deep frying pan or pot over medium heat.
Using a spoon, carefully drop spoonfuls of the beignet batter into the hot oil. Fry for 3-4 minutes or until golden brown and crispy on all sides. Remove the beignets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
To make the dip, combine the mayonnaise, sour cream, cheddar cheese, diced jalapeño, lime juice, salt, and pepper in a small bowl. Stir until smooth and well combined.
Serve the beignets hot, garnished with freshly chopped chives and paired with the creamy jalapeño cheddar dip on the side.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving (2-3 beignets) | Servings: 4 servings